Watermelon Ceviche

Name: Watermelon Ceviche
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 cups watermelon (chopped); 1 cup cucumber (diced, peeled if waxed, unpeeled if not waxed); ½ cup red onion (diced); 2 tbsp jalapeño (seeded and minced); 2 tbsp lime juice (freshly squeezed); 1 tbsp organic lime zest; ¼ cup cilantro (optional) chopped; 1 firm avocado (optional) seed removed, cut into cubes

Nichole Dandrea-Russert, MS, RDN

2 years ago

Yields2 ServingsPrep Time20 minsTotal Time20 mins

Ingredients

2 cups watermelon (chopped)

1 cup cucumber (diced, peeled if waxed, unpeeled if not waxed)

½ cup red onion (diced)

2 tbsp jalapeño (seeded and minced)

2 tbsp lime juice (freshly squeezed)

1 tbsp organic lime zest

¼ cup cilantro (optional) chopped

1 firm avocado (optional) seed removed, cut into cubes

Directions

Add the watermelon, cucumber, red onion, jalapeño, lime juice, and lime zest to a large bowl. Toss well.

Add cilantro and avocado, if desired, and toss again.

Refrigerate for 1–2 hours or overnight before serving.

Chef's Notes

Substitutions
Substitute yellow watermelon for red watermelon.

Substitute jalapeños with poblano peppers. If you do not want any heat, use green bell peppers in place of jalapeños.

Substitute lime juice with lemon juice and lemon zest for lime zest.

Substitute cilantro with basil, chives, or parsley.

Storage
Store in an airtight container in the refrigerator for up to 3 days.